Italian Wedding Soup Recipe

Italian Wedding Soup is a comforting classic, featuring tender meatballs, a flavorful broth, and hearty vegetables. Despite its name, the soup isn’t reserved for weddings; it’s a traditional dish where “wedding” refers to the perfect marriage of ingredients. With its savory meatballs, wholesome spinach, and tender pasta, this soup is ideal for a cozy dinner or as a starter for any meal.

What Is Italian Wedding Soup?

Italian Wedding Soup is a light yet hearty soup known for its delicate meatballs, vibrant vegetables, and a richly seasoned broth. Originating from Southern Italy, this dish brings together tiny pasta (or pearl couscous), leafy greens like spinach, and a savory blend of beef and Italian sausage meatballs. Its balanced flavors make it a favorite for both special occasions and everyday meals.

Why You’ll Love This Recipe

• Easy to make: Straightforward steps ensure a fuss-free cooking experience.
• Perfect for meal prep: Great for leftovers and reheats beautifully.
• Nutritious and hearty: Packed with protein, vegetables, and satisfying pasta.
• Customizable: Easily adapt the ingredients to suit your preferences or dietary needs.

Ingredients

Meatballs

• ½ lb lean ground beef (225 g)
• ½ lb mild Italian sausage (225 g)
• ½ cup grated Parmesan cheese (50 g)
• ¼ cup chopped fresh flat-leaf parsley (15 g)
• 1 large egg
• 1 clove garlic, finely chopped
• ½ cup panko breadcrumbs (30 g)
• ½ tsp kosher salt (2.5 g)
• ½ tsp ground black pepper (1 g)

Soup

• 1 tbsp olive oil (15 ml)
• 1 cup chopped carrots (130 g)
• 1 cup chopped yellow onion (150 g)
• 1 cup chopped celery (100 g)
• 3 cloves garlic, finely chopped
• 1 tsp kosher salt (5 g)
• 1 tsp ground black pepper (2 g)
• 6 cups chicken broth (1.4 L)
• 14 oz can beef broth (400 ml)
• 1 cup pearl couscous or small pasta (180 g)
• 5 oz baby spinach (140 g)
• 2 tbsp fresh lemon juice (30 ml)

Step-by-Step Instructions

Preparing the Meatballs

1. Preheat your oven to 450°F (232°C) and line a baking sheet with foil. Lightly coat with nonstick spray.
2. In a bowl, mix together the ground beef, Italian sausage, Parmesan, parsley, egg, garlic, panko breadcrumbs, salt, and pepper.
3. Form the mixture into approximately 40 small (½-inch) meatballs and place them on the prepared baking sheet.
4. Bake for 6-8 minutes until firm, then broil for 2-4 minutes to brown. Set aside.

Making the Soup Base

1. Heat olive oil in a large pot over medium-high heat.
2. Add the carrots, onion, and celery, and sauté for about 4 minutes until softened.
3. Stir in the garlic and cook for an additional minute.

Cooking the Broth and Pasta

1. Add the salt, pepper, chicken broth, and beef broth to the pot. Bring to a boil.
2. Reduce the heat to a simmer, stir in the pearl couscous, cover, and cook for 8 minutes until the pasta is tender.

Finishing Touches

1. Add the baby spinach to the pot and cook until wilted, about 1 minute.
2. Gently stir in the cooked meatballs and let them warm through for 2 minutes.
3. Remove the pot from heat and stir in the fresh lemon juice.

Serving Suggestions

Ladle the soup into bowls and garnish with additional Parmesan cheese and chopped parsley if desired. Serve hot with crusty Italian bread or garlic bread for a complete meal.

Storing and Freezing

Storage Tips

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop over low heat or in the microwave.
• Separate pasta: If you expect leftovers, store the cooked pasta separately to prevent it from soaking up too much broth.

Freezing Instructions

• Freeze: Freeze the soup (without pasta) in an airtight container for up to 3 months.
• Reheat: Thaw in the refrigerator overnight and reheat on the stovetop. Add freshly cooked pasta before serving.

Recipe Variations

• Gluten-Free: Use gluten-free breadcrumbs for the meatballs and substitute gluten-free pasta.
• Low-Carb: Replace the pasta with cauliflower rice or zucchini noodles.
• Vegetarian: Use vegetable broth and plant-based meatballs or chickpeas.
• Extra Greens: Add kale or Swiss chard for added nutrition.

FAQs

Can I use pre-made meatballs?
Yes, pre-made meatballs can save time. Choose small-sized ones to keep the traditional look and feel of the soup.

What pasta works best for Italian Wedding Soup?
Pearl couscous, orzo, or any small pasta like ditalini works perfectly.

Can I make this soup ahead of time?
Absolutely! Prepare the soup a day in advance, but cook the pasta fresh when ready to serve to avoid sogginess.

Italian Wedding Soup is a comforting, flavorful dish that’s perfect for any occasion. Its hearty meatballs, tender vegetables, and flavorful broth make it a favorite for all ages. Try this recipe, and don’t forget to share your experience. Happy cooking!

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